Summer CSA Vegetable Salad

Whew, what a week I’ve had.

I moved into my new apartment over Labor Day weekend! After carrying boxes and pieces of furniture and assorted pieces of my life up and down staircases for the entirety of Saturday, I felt–and looked–like I’d been beaten up. I don’t even remember colliding with my dresser, but the bruises on my shins beg to differ.

Plus, I start my classes at NYU this week! I’ll try really hard not to look too eager to take tons of notes and raise my hand to participate again. (I will fail, I assure you.)

I was also featured in Rachel Cooks’ “Day in the Life” series yesterday. If you’re as nosy about the everyday ins and outs of other bloggers lives’ as I am, check it out!

For twelve weeks this summer, one of my coworkers and I participated in a vegetable CSA at our building. Every Wednesday, I was inundated with what felt like bushels of kale, beets, garlic scapes, and assorted other greens (most of which I’d never cooked with). It was a fantastic learning experience–Lord knows I never would have made a Guyanese coconut rice with cabbage and black eyed peas otherwise–but I’m pretty relieved it’s over, if we’re being honest. I feel terribly guilty wasting food, and surviving on a diet of 80 percent vegetables was starting to wear on me.

The second to last week of my CSA was a jackpot, though: sweet corn, bell peppers, tomatoes, and wild spinach. The very first thing that jumped into my head was a fresh summer salad that would take advantage of the bright variety of flavors that week’s basket packed.

To get the recipe, head over to Big Girls Small Kitchen College!

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